I love Nigella’s clementine cake. It’s the culinary equivalent of a little black dress. You can dress it up or down and always rely on it to deliver what you want. I’m no Lorraine Pascal when it comes to cakes but I can do this. It’s a good afternoon tea cake with the tea in a china cup when you’ve got visitors. Decorate on top with pomegranate seeds and it makes a good festive treat. Dribble with an orange liqueur and it’s almost regal. Whatever you do you can’t go wrong. It’s great for those on a flour free diet and it keeps moist for ages. Try it. It’s dead easy. Like me you’ll love it. A note from Nigella to say that you can also use lemons and/or oranges. Looking at photos of a newly slimmed down Nigella recently she’s not been eating much of her own cake.
- 4 or 5 clementines
- 6 eggs
- 225 GM sugar
- 250 GM ground almonds
- Heaped teaspoon of baking powder
- Put whole fruit in pan of cold water, bring to the boil and simmer for two hours
- Pulp everything, except pips, in the processor or by hand
- Heat oven to 5/190 c and butter a springform tin
- Beat eggs. Add sugar, almonds, baking powder
- Bake for an hour then leave to cool
- If you like, add a glaze or fruit. Not really necessary.
Gorgeous with vanilla ice-cream or Greek yogurt!